Red the Steakhouse continues to thrive as the ultimate South Beach steakhouse

Miami Art Week and Art Basel are making a lot of the headlines in South Florida this week, but what’s art without a good steak or lobster? I give you, Red, the Steakhouse, the best steakhouse in South Beach/Miami Beach – and one of the top steakhouses in the country.

For more than a decade, Owner/Chef Peter Vauthy’s restaurant has been a staple of the trendy South of Fifth neighborhood of South Beach thanks to his curated menu of Certified Angus Beef Prime, authentic Japanese Wagyu steak and the freshest seafood available.


The secret to Vauthy’s success? As with more successful business – restaurant and otherwise – there is no secret other than no holds-barred passion and hard work. Vauthy has a truckload of each.

“A big part (Red’s) success has been having an owner on-site since we’ve been open,’’ Vauthy said. “Having someone with a passion every day in the door is a large part of the equation for success.’’

“We’re kind of the anti-South Beach restaurant. A lot of them are kind of fly-by-night and burn out quickly. We started out a little bit on the warm side and have been heating up ever since.’’

Chef Peter Vauthy (Red the Steakhouse)

Red’s service is top notch, but never stuffy or overwhelming. Each server has an intimate knowledge of the menu, from salads to steak and seafood to desserts.

Oh yes, the food.

“We put out the best possible food that we can,’’ Vauthy said. “I don’t make any kind of concessions on quality of foods. That’s part of the reason we’ve been successful. We don’t cut corners. Our guests see that in our food.’’

What guests see begins, of course, with begins with steak. Red’s steak menu ranges from Miyazaki Japanese Kobe A5 to CAB Prime, such as Filet Mignon and Ribeye to 40-day dry aged steaks, including Tomahawk and Kansas City Bone-In Ribeye.

“Our steak menu has grown quite a bit since we opened,’’ in 2008, Vauthy said. “We’ve added a lot of true Japanese Wagyu Beef to the menu. I didn’t think we would ever sell as much as we do, but people want that true Japanese Wagyu. My competitors are charging Japanese Wagyu prices and giving them domestic Wagyu quality. If you want that incredible once-in-a-lifetime time steak – with that great flavor – we’ve got it.’’

For those who can’t decide on what kind of steak (and flavor), Vauthy has created the “Ultimate Meat Board,’’ which features Tomahawk Ribeye, Bone-in Filet, Strip and Lamb Chops with Red’s seven steak sauces. It’s a testament to testosterone that’s fits the over-the-the South Beach lifestyle. For $299, it’s a great way for friends to share a Red experience.

“We’re good for maybe one dozen (boards) per week, depending on the season,’’ Vauthy said.

Vauthy offers that same grand scale on the seafood side with a three-foot hot seafood tower of Maine Lobster, King Crab, Shrimp, Mussels, Clams and Oysters.

The 10-pound Whole Alaskan King Crab turns heads from everywhere in Red’s always-bustling dining room.

Seafood Tower (Red the Steakhouse)

“We continue to adapt to the needs of our guests,’’ Vauthy said, “and we’re always happy to put out food that people enjoy.’’

Feature Photo: Ultimate Meat Board (Red the Steakhouse)


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